Grilled Bruschetta Pizza

4 pieces Stonefire mini naan bread (about 50g each) 

Marinara sauce (1/2 Cup)

Shredded Mozzarella Cheese (1/2 C)

Grilled/cooked chicken tender 1 per pizza (8 oz cooked (10 oz. raw)) 

Dash paprika 

Dash garlic powder 

Dash onion powder 

Bruschetta Salad:

Chopped Tomatoes (6 oz)

Chopped Cucumbers (4 oz)

1 Tbs. olive oil 

½ tsp. minced garlic 

Dash sea salt 

Dash ground black pepper 

Pinch fresh basil, chopped 

Topping:

Grated Parmesan Cheese (2 Tbsp)

Balsamic Glaze (2 Tbsp)

Directions:

1. Grill or cook chicken.

2. Heat grill to low heat.

3. Spread marinara sauce over each piece of naan bread. Add mozzarella and chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until the cheese is melted.

4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Top the pizzas with the bruschetta salad mixture, Parmesan cheese and balsamic glaze.

Makes 4 servings 

Macros: 350 calories / 12F / 33C / 27P / per serving – Clean Simple Eats

Marinara Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (28-ounce each) cans crushed tomatoes
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 2 dried bay leaves
• 1 tablespoon brown sugar
• 2 tablespoons butter (optional) 

Instructions

1. In a large pot, heat the oil over medium heat until hot and rippling. Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.
2. Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.

Yield: 7 cups of sauce

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

https://www.melskitchencafe.com/classic-marinara-sauce/

Fresh Zucchini and Tomato Linguine

Ingredients

• 12 ounces linguine
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 2 cloves garlic, finely minced or pressed through a garlic press
• Pinch of red pepper flakes (optional)
• 4 cups diced zucchini (about 18 ounces)
• 2 cups cherry tomatoes, halved (about 12-14 ounces)
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chopped fresh basil
• 1/2 to 1 cup freshly grated Parmesan cheese

Instructions

1. Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and either rinse quickly in cool water (pasta purists look aside) or toss with a drizzle of olive oil to prevent sticking.
2. WHILE THE PASTA COOKS, heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
3. Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes (or longer, if desired); the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed!
4. Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Notes:

I know it's slightly annoying to buy a 16-ounce box of pasta and only use 12 ounces (like this recipe calls for). If you want to use the entire 16 ounces, consider 1 1/2-ing the sauce ingredients so the pasta isn't dry. 

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

https://www.melskitchencafe.com/fresh-zucchini-and-tomato-linguine/ 

Lasagna

1-2 boxes of Lasagna Noodles
2 bottles (24 oz each) of Ragu or Prego
2 lbs of Cottage Cheese
4 Eggs
2 lbs Hamburger
3 Tbsp Oregano leaves
3 Tbsp Basil leaves
3 Tbsp Marjoram leaves
Onion chopped
Cheese Mozzarella

Brown hamburger and drain add the chopped onion, oregano, basil, marjoram, salt, pepper and cook.  Take off heat and add sauce.  Add 1/4 of the sauce bottle of water to the mixture.  In a separate bowl combine whip the eggs and then add cottage cheese (add 2 eggs per lb of cottage cheese).

Layer in pan:
-Sauce/meat mixture in bottom
-Noodles
-Sauce
-Cottage Cheese
-Cheese
-Noodles
-Sauce
-Cottage Cheese
-Cheese
-Noodles
-Sauce
-Cheese

Cover with tin foil and bake at 375 for 1 hour and 15 minutes.  Place cook sheet under pan in case if it spills over.  Cook the last 15 minutes uncovered.

Let set for 15 minutes before serving.

Lemon Rice

Ingredients:
1 cup Water
1 cup Chicken Broth
2 Tbls Lemon Juice (freshly squeezed)
2 tsp Butter or Margarine
1 cup uncooked Rice
1/4 tsp dried Basil
1/8-1/4 tsp grated Lemon (zest of)
1 1/4 tsp Lemon Pepper Seasoning

Directions:
Combine all ingredients EXCEPT lemon pepper in a saucepan. Bring to a boil then reduce heat.  Cover and allow to simmer for 20 minutes or until liquid is absorbed.  Sprinkle with lemon pepper and serve.